Kimchi bibimbap

A vegetarian bibimbap with kimchi, tofu and vegetables! Get your probiotic dose with this yummy main dish.

About 4 Tbsp of sesame oil or vegetable oil for cooking
For the marinated tofu (my own recipe):
1 14oz tub tofu, cut into cubes after squeezing out the water
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp mirin or sweet rice wine
1/2 tsp brown sugar
2 cloves garlic chopped fine
1/2 inch piece of ginger, grated
1/2 tsp chili sauce (alternately soak 2 long red chilies in warm water for 10 mins and chop)
2 Tbsp sesame oil

Vegetables:
1 medium onion, sliced long
8 oz mushrooms (shiitake or button), sliced
2 cups greens (spinach or kale or any other), chopped
2 medium carrots, cut in to thin strips
1 cup cooked rice
1/2 cup kimchi (any kind)
2 eggs (plus water and 1 Tbsp of white vinegar if you plan to poach)
1 Tbsp white sesame seeds, for garnish
2 Tbsp toasted sesame oil, for drizzling

View the full recipe at Veggie Sutra →